Crockpot Enchilada Casserole
Source of Recipe
Edna Ruth Harbour - Family friend
Recipe Introduction
This recipe was published in the Topeka Nazarene Church Cookbook and has long been a easy to make favorite.
List of Ingredients
1 lb. ground beef
1/2 c. onion, chopped
8 oz. tomato sauce
4 oz. green chilies, chopped
1 1/2 t. chili powder
1/2 t. salt
1/3 t. pepper
1/2 t. cumin
4 drops Tabasco
16 oz. chili beans
1/2 can black olives, chopped
8 (6-inch) corn or flour tortillas
1 c. cheddar cheese, shredded
8 oz. tomato sauce*
6 shakes jalapeno powder
Recipe
Brown hamburger and onion. Drain; stir in tomato sauce, chilies, chili powder, salt and pepper, Tabasco, chili beans and black olives. Spray a 9x13-inch pan with PAM. Layer 1/3 meat, 1/3 tortillas, 1/3 cheese. Repeat until finished. Pour tomato sauce mixed with equal part of water around the edges. Bake at 350 degrees for about 30-45 minutes.
* Can substitute 2 c. tomato juice for 8 oz. tomato sauce.
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